Summer Tomato Pie

Name: Summer Tomato Pie
Ingredients: 9 inches pie shell frozen, thawed; 3 inches beefsteak tomatoes large, cut into 1/2 thick slices; kosher salt for sprinkling; 1/4 cup dijon mustard; 1 cup grated Gruyere cheese; 1 tablespoon parsley finely chopped; 1 tablespoon fresh thyme chopped; 1 garlic clove minced; 2 tablespoons extra-virgin olive oil; salt; pepper

11 ingredients

7 steps

Ingredients

9 inches pie shell frozen, thawed
3 inches beefsteak tomatoes large, cut into 1/2 thick slices
kosher salt for sprinkling
1/4 cup dijon mustard
1 cup grated Gruyere cheese
1 tablespoon parsley finely chopped
1 tablespoon fresh thyme chopped
1 garlic clove minced
2 tablespoons extra-virgin olive oil
salt
pepper

Directions

1

Preheat oven to 375 degrees F.
2

Blind bake pie shell lined with foil and fill with beans for rice. Bake for 20 minutes. Let cool.
3

Sprinkle tomatoes with salt and drain on paper towel for 10-15 minutes. Pat dry.
4

Spread mustard over the bottom of the shell and sprinkle with cheese.
5

Arrange tomatoes over the cheese in one overlapping layer. Bake until pastry is golden brown and tomatoes are very soft; 35-40 mins.
6

In a small bowl, stir together the parsley, thyme, garlic and olive oil. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon.
7

Serve at room temperature.